Disclosed is a radiant catalytic ionization detoxification system including a gas-liquid mixer configured to gas-liquid mix air carrying radiant catalytic ionized Reactive Oxygen Species with liquid material to be detoxified, and a reaction tube configured to circulate the mixed gas-liquid mixture. The detoxification system of the present disclosure is applicable to water sterilization or aflatoxin removal in edible oils. The radiant catalytic ionization chamber in the system can provide the system with air containing Reactive Oxygen Species, wherein mesh panels coated with photocatalytic materials are configured inside the chamber body, which configuration not only increases the photocatalytic material content per unit volume, but also expands the light-exposed surface area due to uniform distribution of the photocatalytic materials on the mesh panels. The system uses a U-shaped tube as the reaction tube, and the length of the reaction tube can be freely designed according to the practical detoxification requirements.

Taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, which consist of a carrier oil and edible solid particles (e.g., crystalline salt and/or sugar, and optionally spices) having median diameter of less than 15 m. The particles are reduced in size in the suspension, allowing enhancement of their organoleptic effects while reducing their amount to meet nutritional demands. The solid or semi-solid oil-derivatives comprise heterogeneous triglycerides of saturated fatty acids, including at least one saturated fatty acid having 12 carbons or moreselected to provide a required temperature-viscosity profile and/or a required melting temperature profile of the oil-derivative that corresponds to the food product. Also, non-oxidizing frying oil is provided, based on saturated fatty acids. The frying oil comprises triglycerides that include mostly or wholly saturated fatty acids, as well as small amounts of antioxidants that prevent residual oxidation of the oil during prolonged frying.

Taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, which consist of a carrier oil and edible solid particles (e.g., crystalline salt and/or sugar, and optionally spices) having median diameter of less than 15 m. The particles are reduced in size in the suspension, allowing enhancement of their organoleptic effects while reducing their amount to meet nutritional demands. The solid or semi-solid oil-derivatives comprise heterogeneous triglycerides of saturated fatty acids, including at least one saturated fatty acid having 12 carbons or moreselected to provide a required temperature-viscosity profile and/or a required melting temperature profile of the oil-derivative that corresponds to the food product. Also, non-oxidizing frying oil is provided, based on saturated fatty acids. The frying oil comprises triglycerides that include mostly or wholly saturated fatty acids, as well as small amounts of antioxidants that prevent residual oxidation of the oil during prolonged frying.

An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.

An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.

Apparatuses for the manufacture of taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, in which edible particles are reduced in size in two particle size reduction stages, comprising a shearing mixer and a particle size reduction mill, allowing enhancement of organoleptic effects in the resulting suspensions and requiring a reduced content of the edible particles.

Apparatuses for the manufacture of taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, in which edible particles are reduced in size in two particle size reduction stages, comprising a shearing mixer and a particle size reduction mill, allowing enhancement of organoleptic effects in the resulting suspensions and requiring a reduced content of the edible particles.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50 C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

Some embodiments of the present disclosure relate to a naturally occurring composition, such as a seed extract, which can be used as an additive in edible oils. The additive may reduce or prevent chemical reactions that occurring during a food cooking process, such as a frying processes and/or food storage process where chemical reactions reduce the quality of the edible oil. Some embodiments of the present disclosure relate to a composition for use in a food-frying process and/or a food storage process. In some embodiments of the present disclosure the composition is made with an edible oil and a date seed extract (DSE).

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use. [Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.